Chili relleno bake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground beef |
| ½ | pounds | Chorizo -- or pork sausage |
| 1 | cup | Onion -- chopped |
| 2 | eaches | Cloves garlic -- minced or |
| Pressed | ||
| 2 | cans | Whole green chilies |
| 4 | ounces | Each, drained and seeded |
| 2 | cups | Sharp cheddar cheese -- |
| Shredded divided | ||
| 4 | eaches | Eggs |
| ¼ | cup | All-purpose flour -- |
| Unsifted | ||
| 1½ | cup | Milk |
| ½ | teaspoon | Salt |
| Tabasco sauce to taste | ||
Directions
In a large skillet, crumble together the beef and chorizo or sausage.
Cook over medium heat, stirring until meat is browned. Add onion and garlic; cook until onion is limp Drain off fat. Line a 9-in. x 9-in.
x 2- in. baking dish with half of the chilies: top with 1-½ cups of the cheese. Add the meat mixture and top with remaining cheese; set aside. Beat together eggs and flour until smooth: add milk, salt, tabasco. Blend well Pour the egg mixture over casserole. Bake uncovered at 350 deg. about 40 minutes or until knife inserted off center comes out clean. Sprinke remaining ½ cup cheese on top. Let stand 5 minutes before serving. Yield:6 servings Recipe By : Country Woman